title: Kinetics of potato drying using fluidized bed dryer.
abstract: The effect of air temperature and two different shapes (cuboidal and cylindrical) with 3 aspect ratio of each shape on the drying kinetics of potato (Solanum tuberosum) in fluidized bed dryer was investigated. Drying was carried out at 50, 60 and 70°C at 7 m/s air velocity. Drying data were analysed to obtain effective diffusivity of moisture transfer. During drying moisture transfer from potato were described by Fick's diffusion model. Two mathematical models were fitted to experimental data. The Page model gave better fit than simple exponential model. The Arrehnious activation energy value expresses the effect of temperature on diffusivity.
authors.affiliation: Department of Processing and Food Engineering, CTAE, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001 India.
authors.forename: Sushant Balasaheb
authors.initials: SB
authors.lastname: Bakal
authors.forename: Gyanendra Prasad
authors.initials: GP
authors.lastname: Sharma
authors.forename: Somnath P
authors.initials: SP
authors.lastname: Sonawane
authors.forename: Radhachran C
authors.initials: RC
authors.lastname: Verma
keywords: Activation energy; Aspect ratio; Cuboidal and cylindrical shape; Diffusivity; Fluidised bed drying; Potato